The key to eating well even when you can’t face another trip to the market is having a well-stocked kitchen. Put these on your always-have list: Frozen peas. Lemon. Parmesan cheese. Plenty of pasta. Pancetta.

Pancetta sounds a lot fancier than what it is: cured (but not smoked) pork belly — for all intents and purposes, bacon. Pancetta is milder in flavor than traditional bacon, though, which is what makes it so great — when used carefully, it adds heft to a dish without overwhelming it. You can find it at your favorite butcher for about 10-18 bucks a pound, depending on the source. Pick up a pound – it keeps for ages, and you’ll use it.

The nice thing about pancetta is the bang for the buck – it doesn’t take a lot to work its magic. That pound you bought will last for several meals.

Spring may have sprung, but it’s still chilly at night. Fortify yourself with this simple kale soup from the goddess of Irish cooking, Darina Allen. You don’t need the prettiest kale at the market for this one; use the wilted stuff at the back of the fridge.

Note: Allen directs you to puree the soup, which of course you may do, but it’s also good chunky, just ladled straight from the pot.